DennisLinkletter

Here are new variations of previously offered tiles. Two Gen II of each going out this week. The earlier Blue Mix had a third color almost black. The earlier Terra Cotta Mix had a third lighter color. We also did a matching grout this time..

Already in production.. We had the springs but were going to solder them on.. Made the call will tap and screw them in place. Great idea on the washer DJ.. Thanks Very Big!

Pizza stone.. We had problems with the mold and not getting the finish we want. I've just had part of it replaced with polished metal.. I'm told it will work.. I'd recommend cooking pizza on your upper grills.. You'd see firsthand the how even the heat from the dome is.

How thick was the steak? How thick was the steak? I've never tried roasting one.. always high temps 60-90 seconds per side then rest 10 minutes and back in at 325º for about 10-15 minutes.

Time for clarification.. RJ of Kamado repeatedly has me a plagiarist, i.e. one who takes someone else's work or ideas and passes them off as one's own. Let's clear this up for once and all. Yes, the Komodo's design was definitely inspired by Kamado BUT EVERY component has been improved and redesigned. Starting from the shaft on the damper top, to the cookers shape, to the lack of external straps, to the hinge, to the self opening spring in leu of the prop tubes, to the bodies two layer design and refractory materials, to the CNC cut frame and low airflow control feature in the lower draft door, to the curved side handles on my grills, and having 3/8" grills to having the lower grill and upper not needing a separate bracket as legs to the two piece firebox which sits on a ledge, to the charcoal basket with heat deflector/sear grill supports, to the new leg design with beefy steel frame inside, to the SS foot protectors, to the high quality high density rubber castors.. What does that leave? Tiles only the tiles.. So RJ, I say it now.. Thank you for your Kamado and the inspiration it gave me. The Komodo I build today would not be here if you had not taken the first step and built yours.. Now take a look at the 2008 Kamado and see how many features are “inspired” by Komodo.

States lacking quality... huh? I'm not understanding something here... I saw all kinds of amazing beef while in the Sates. Pricey yes but beautiful and in abundance. Every upscale market and butcher had displays full of dream meat. And a selection of cuts to die for. IMHO that is..

Oooh a slicer.. Being stranded in a third world country leaves one with out many options when buying something like this. Low income families just don't buy slicers so the only ones available are the big ol' stainless ones for supermarkets and cost $500 and up.. I want sliced meat but not that badly.. My staff has been been calling the used equipment shops for about three months now.. I'll get one some day..

I use the one I have same as the Fetz.. It was originally used so that small amounts of charcoal could be easily lit and used. We shipped what was built and have not made any since last year. I use the one I have same as the Fetz..

Funny how the world turns.. He's babbling about the legs on my early fireboxes are copies of his. Yes that lame part of the design was inspired by his firebox. But it was still very much a new design as it was in two pieces. It was the only firebox not plagued by stress from uneven expansion and contraction. .. A brilliant idea if I do say so myself.. As you all know the legs were dropped Sept 06.. and now it's sitting on it's own shelf also.. I'm sure he'll claim that was his idea also.. http://komodokamado.com/forum/viewtopic.php?t=729 Funny how the world turns.. He walked out leaving over $70,000 in debt in Indonesia.. I walked in hired Topo and his workers and from the ground up built the present day Komodo Kamado. I fired Topo as he's as crooked as RJ last January.. Now RJ has returned to Indonesia, hired Topo and is milking him for my building secrets and as announced his 2008 Kamado will have my Komodo's acme threaded damper top feature..(he should have copied that years ago) He talks about improving his tiling and even shows a shot of his new improved stronger base which is exactly like mine. If you take a look at his Komodo inspired sear grill that sits on this new firebox you will see both my curved slanted in side handles and front door handle.. Exact copies! I know first hand from a mold making shop that Topo has made a new two layer mold and has purchased HW materials. They probably won't use the correct mixtures as it's much more expensive that Kamado's portland.. The two layer design has a patent pending status but that does not seem to bother them.. But at least he's trying to improve his POSK's and that's a suprising step in the right direction. He's clever enough to go to where he could get some good information.. my ex employees! There now we're even.. Go figure. I'm sure he's been chased out of Mexico and he and Topo will cheat each other again. As you know, I have rules against trashing RJ on this forum but sometimes enough is enough.. I of course will continue to tinker with Komodo and it will stay leaps and bounds ahead of the others in both design and materials used. Sorry to say his won't stay up long.. Someone better archive this post to http://www.KamadoFraudForum.org But I do feel a bit better venting.. Enough said.. Let's go back to cooking!

Saw these well marbled beef ribs and just had to give them a try.. Took them to 192º and them wrapped them and let them sit in the cooler till morning.. I should have trimmed off more of the top fat.. some of it was a little gristly and inedible.. Great flavor.. My Sai has been making great beef and cheese quesadillas with them.. I've been making great sammies

Maybe I gotta do more pushing at the factory.. I'll go burn another two.. This one was actually lit and had burned for a lil' while before I decided to go and weigh it. Maybe I gotta do more pushing at the factory..

To get this right in the end I had to buy a US standard Gas bottle but at long last here it is. I'll be going back thru all gas burners bought and offering this upgrade at no charge but please feel free to write me directly to be on the top of the list. This new fitting is much longer and is set up to easily change the jetting from Natural gas to LPG. The draft door made the jet too far from the burner opening and made the flame weak with some regulators. The jet is a drilled out 1/8" plug. I also can supply an adapter for a female 1/4" for those who don't want the standard gas connection.

More kitty info.. The delay in KK Coco charcoal is that I discovered that the other single K co. was not buying the best the company produced. There was a higher grade that was only previously sold to Japanese customers. The stuff that was originally tested by the Naked Whiz was their #2 quality and is the quality also sold to Australia and the EU. So I took a pass on that and ordered up an extruded lump made from all granular carbon. Costs a pretty bit more but at least I know I'll have the best. Take a peek for yourself, I was very pleased that I could immediately SEE the difference.. Rather chunky if I do say so myself! Burn/ash test inspired by the Naked Whiz Chunk Coco 9" Bowl & 2" charcoal 63 grams Easy to light Not much ash 5 grams to be exact..

Re: The Komodo held in an average of 65% more heat. Actually, I think not. The efficiency of the cooker will definitely affect your charcoal usage but not necessarily the radiant heat hitting your food. Grades of ceramic most likely have less outcome on the food's flavor. One thing I've wondered is if "more ceramic" would take longer for the cooker to come up to temp. KK has come up with a very clever solution by doing that bi material thing. I don't think that any flavor is from the ceramic but from the fuel, smoke, rubs and the meat. The high R factor and low airflow results in high humidity. This results in your meat retaining more moisture. And that does affect the outcome of your cook. More ceramic material would of course need more fuel to heat soak the walls to come to thermal mass.. the point where they give off heat and you can burn less fuel to maintain the same temperature. The problem with the thick walls are that it takes a long time to reduce your cooking temperature. Thanks for the kudos on my bi layer design.. It's why KK's are more efficient than all other ceramic type cookers. Welcome to the forum..

Supreme Plus OTB KKG2OTB320 Cobalt Blue JRE 420 w/ Dark Charcoal grout GEN II Ultimate OTB KKG2OTB327 Dark Terra Blue JRE 40S7 w/ Tan/Grey grout Supreme Plus OTB KKSPOTB328 Glass Black JRE 027 w/ Dark Charcoal grout GEN II Ultimate OTB Warm Mottled Grey JRE 320 w/ matching dark grout KKG2OTB325 KKG2OTB330 KKG2OTB331

Re: typo error on temp I'm editing this to say that my thermometer was off.. I'd shoot for 130º I did not have my small handy thermometer with me to spot check.. It was on a Maverick Redi Smoke.. The numbers never match my Tel Tru. but placement always becomes an issue. Those probes are long and might have been near the meat surface.. Hope your TT was still good..

Great, thanks for the feedback Thanks for the feedback Cozy, I'll bump it up. I've not had the vibrating problems you write of. But will try to re-creat the problem and fix it.

Ah, this one.. This is a two tile combination of a previous three tile combo that had an almost black tile also..

it's direct with a drip pan for browning.. Because it's direct heat with a drip pan for browning your birdies.. I love it! Yup, I'll definitely need to fabricate something to put the heat on the sides. In the past, I've cooked until most of the fat rendered off indirect and then direct to brown the birdies.. This is much better.. Thanks for the great idea.

The Salad.. The mystery ingredient turned out to be pan fried pancetta, thinly sliced rounds. TJ's mixed baby greens gorgonzola cheese, crumbled sweet/spiced pecans diced Asian pear fried pancetta all dressed with Trader Joe's gorgonzola pear dressing. Yes, it was good

The salad..

A McGyverish fix I'm looking for some small springs to weld on the end of the shaft.. A McGyverish fix that also works is to wrap a standard rubber band around the shaft on the motor side after installing the shaft roll it to the motor side. It will keep the shaft from entering the motor socket too far.. I sorta cringe to tell a customer to hold something in place with a rubber-band but it does work..

Pretty much one size and shape.. My business is now pretty much focused on the OTB shape. It only comes in the 23" size. How it's packaged with different accessories and quality of the different components determines the different models. ie. Gen II, Supreme Plus or Supreme. Although I regularly truck Komodos across the country, purchasing one from the closest warehouse will save you money.

Doing a humpty dumpty on you and tipping over. It's going to need to be secured/bolted down. Would not want it doing a humpty dumpty on you and tipping over.

One more for the road before I went home.. I just had to do One more for the road before I went home.. Yup, the first one was not an anomaly.. This one was great also. PS when I went to the Chris Lilly class one of the the catering BBQ trucks made some thin sliced tri tip sandwiches with blue cheese dressing that was out of this world..